Singapore’s Raffles Hotel has reportedly been acquired by Qatari Diar investment fund for US$275 million (S$384 million) last year.
As part of the deal, Qatari Diar Hotel and Property Investment will also provide Fairmont Raffles with a number of future management contracts for hotels that will be branded Fairmont, Raffles or
Swissotel, the three brands under which Fairmont Raffles operates, according to a report in
Abu Dhabi newspaper The National.
Prince Alwaleed, from the private Saudi investment firm Kingdom Holding which was previously the majority stakeholder in Fairmont Raffles, said that teaming up with Qatari Diar will boost Fairmont Raffles’ management business.
Several drastic and disturbing changes have been seen.
The prestigious Raffle’s Culinary Academy fitted with state of the art Gaggenau equipment at which I have attended numerous culinary courses has been closed down.
The eclectic Doc Cheng’s fusion cuisine restaurant has been closed down.
The prices for Food and Beverage at Tiffin Room, Seah Street Deli & Szechuan Court at Swissotel the Stamford, just to mention a few, have been jacked up 50%. Now at Seah Street Deli, Fish & Chips is $26.50 + 10% Service Charge and 7% GST. Compare that with $16.90++ at Billy Bombers, a very similar concept restaurant, where You’ll find the food is much better and the portions larger. A slice of Chocolate Decadence cake at Seah Street Deli is priced at an absurd $17++. At fine dining restaurants like Absinthe, my friend, Chef Francois Mermilliod serves up superbe desserts like “Crepes Suzette” for $12 ++. It seems to me that the Qatari owners have given instructions to Raffles, Fairmont and Swissotel the Stamford to jack up all the prices! MAKE MORE MONEY!
During a recent visit to the Seah Street Deli, I found the place half empty on a weekend when it used to be full. Diners feel the food does not justify the price. This short sighted policy seems to have backfired…
Reliable sources also revealed that almost the entire Marketing Communications team of Fairmont and Swissotel the Stamford, from the Assistant Director downwards has left…
***Revolutions can be painful and heartless…especially senseless revolutions…
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As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes.
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